Our contributor, Lauren Kapeluck of EllenJay Events, is back with a delicious new cupcake recipe….

Brownie Cupcake Sundaes

If you keep a box of brownie mix in the pantry for last-minute baking, you’re not alone. Box mixes are convenient and reliable, but this from-scratch version transforms classic brownie flavors into perfectly portioned cupcake sundaes without much extra effort. No mixer required — just a saucepan, a few basic ingredients, and about 30 minutes of hands-on time. These brownie cupcakes are fudgy, chewy, and studded with chopped Oreos for a delightful cookie crunch.

The method starts by melting semi-sweet chocolate with butter on the stovetop, which creates that rich, glossy base you want in a brownie. After the mixture cools slightly, you stir in brown sugar, eggs and vanilla, then fold in dry ingredients and chopped cookies by hand. Spoon the batter into lined muffin cups, bake until the edges are set but the centers remain tender, and you have perfectly portioned brownie cupcakes ready to top however you like.

Because each brownie is baked in a liner, there’s no fussing with cutting squares or dealing with crumbly edges — ideal for picnics, pool parties, or any summer gathering. For a classic sundae, top a warm brownie cupcake with a scoop of ice cream, hot fudge, sprinkles and a cherry. If you prefer to enjoy them plain, they’re rich and satisfying on their own, with a dense, chewy bite and the satisfying crunch of Oreo pieces throughout.

One fun note: Oreo recently released a Reese’s Peanut Butter Cup limited edition flavor, which would be an excellent twist if you want a peanut-buttery version—simply swap regular Oreos for the peanut butter flavor. Other easy variations include stirring in chopped nuts, adding a tablespoon of instant espresso powder to intensify the chocolate, or sandwiching a small scoop of peanut butter in the center before baking for a melty surprise.

Ingredients

Brownie Cupcake Sundaes
a recipe by Lauren Kapeluck
(makes 10)

1 stick unsalted butter
4 oz semi-sweet chocolate baking bar
1 cup light brown sugar, firmly packed
2 teaspoons vanilla extract
2 large eggs
3/4 cup plus 2 tablespoons all-purpose flour
1 tablespoon unsweetened cocoa powder
1/4 teaspoon fine salt
12 Oreos, roughly chopped

Directions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with 10 cupcake liners.
2. In a small saucepan over medium heat, melt the butter and chocolate together, stirring occasionally until smooth. Remove from heat and let the mixture cool for about 10 minutes so it won’t cook the eggs when added.
3. Stir the brown sugar into the cooled chocolate mixture until combined.
4. Add the eggs and vanilla, mixing thoroughly until the batter is smooth.
5. Sift together the flour, cocoa powder and salt, then stir these dry ingredients into the chocolate mixture until just incorporated.
6. Fold half of the chopped Oreos into the batter, reserving the rest for topping.
7. Fill each cupcake liner about two-thirds full with batter.
8. Sprinkle the remaining chopped Oreos on top of each filled liner.
9. Bake for 22–24 minutes, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.

Let the brownie cupcakes cool in the pan for a few minutes, then transfer to a wire rack. Serve warm with a scoop of vanilla ice cream and hot fudge for an indulgent sundae, or enjoy them at room temperature. For storage, keep leftovers in an airtight container at room temperature for up to two days or refrigerate for up to five days. Reheat briefly in the microwave for that fresh-baked warmth before adding ice cream.

These brownie cupcake sundaes are an easy, crowd-pleasing dessert that combines the best elements of a classic brownie and an ice cream sundae. Whether you stick to the original recipe or experiment with Oreo flavors and add-ins, they’re a simple way to elevate any summer gathering. Enjoy!